Saturday, May 18, 2013
Cold Appetizer*
Mesquite Charred Ribeye – 19
shaved summer squash, BBQ boiler onion, radish, preserved lemon
Lobster – 19
wasabi ricotta, cherries, grapefruit, avocado, sugar snap peas, sweet soy
Stuffed Morels – 18
baby leeks, fiddlehead ferns, red pepper cavatelli, balsamic vinaigrette
Bibb Salad – 14
strawberry, grapes, turnip, prosciutto, feta, sorrel vinaigrette
Hot Appetizer*
Soft Shell Crab – 19
red cabbage slaw, taro root, ginger, peach
Veal Oscar – 19
braised veal cheek, Dungeness crab, asparagus, hollandaise
Spring Garlic Soup – 18
shaved summer truffles, spot prawn, lemon rutabaga, parsley, kumquat, chili flake
Crispy Seared Foie Gras – 28 (add 15 on tasting)
glacier lettuce, baby beets, blackberries, maple
Bacon Wrapped Pork Belly – 18
spring onion, kohlrabi, vanilla corn vinaigrette
Fish*
Skate – 39
fava beans, gnocchi, crispy speck, red wine cippolini onion
Black Cod en Papillote – 43
mussels, English peas, baby carrots, Israeli couscous, saffron white wine broth
Seared Diver Scallops – 45
olives, confit tomato, purple artichoke, creamed stinging nettles
Meat*
Filet Mignon – 45
wild mushroom ragout, haricots verts, potato mousse, scallion, nasturtium
Duck2 – 42
pastrami seared breast, bratwurst, roasted romaine, sweet potato, passion fruit mustard
Lamb Chop – 44
harissa-eggplant ravioli, curry almonds, cucumber yogurt, dill
* Items on our menu are served raw, undercooked, or may be cooked to order.
Consuming raw or undercooked eggs or meats may increase your risk of food borne illness.